Spinach Salad with Warm Bacon Dressing

This salad combines crispy thick-cut bacon with baby spinach, boiled eggs, mushrooms, and a tangy-sweet warm bacon vinaigrette. Since the dish requires cooking and needs to be prepared right before serving, it is usually served as a main course, with a store-bought rotisserie chicken or broiled salmon on the side. It’s also wonderful with potato leek soup. To save time, use pre-washed baby spinach, pre-sliced mushrooms (and even pre-cooked boiled eggs, if you like) — and pick up a fresh baguette to round out the meal.

Before making the salad, you’ll need to boil the eggs. Soft-boiled eggs or but hard-boiled eggs are equally delicious.

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Begin by frying the bacon in a nonstick skillet, stirring occasionally, until crisp, 8 to 10 minutes.

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While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside.

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When the bacon is done, use a slotted spoon to transfer the cooked bacon to a paper towel–lined plate.

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Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown.

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Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine.

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Add the spinach and mushrooms.

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Toss to coat evenly, then taste and adjust the seasoning with salt and pepper, if necessary.

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Divide the salad between 4 plates or bowls; evenly divide the egg and cooked bacon among them. Serve immediately.